Salton Sea Fault line in California Discovered

Last week, nearly 200 small earthquakes known as ‘swarm’ shook Southern California in the vicinity of the Salton Sea. This area lies right next to San Andreas fault line. Hence, giving people a reason to worry that the ‘Big One’ is coming.

Scientists from the University of California, San Diego’s Scripps Institution of Oceanography and the University of Nevada, Reno conducted a joint research study. They confirmed that they mapped a new fault line that lies at the eastern edge of Salton Area. They named this fissure ‘Salton Trough Fault’.

But, Valerie Sahakian, US Geological Survey Researcher and the Lead Author of the study clarified that ‘Salton Trough Fault’, quake swarms and the timing of the announcement had no connection.

Increased risk of bigger earthquakes

Swarms momentarily raised the possibility of larger earthquakes. The largest quake swarms recorded came up to magnitude 4.3, as per US Geological Survey Officials. They said that the swarm raised the possibilities of a larger earthquake occurring.

However things went back to normal on Tuesday. Researchers said in the last thousand years, tremors of magnitude 7 plagued the southern portion of San Andreas fault. These quakes occur every 175 to 200 years and the last one happened more than 300 years ago.

Sahakian said “Things like locations of the fault and expected magnitude at the fault are what’s used to predict the maximum ground shaking a region can expect,”

Scientists said, they need to conduct more study to identify the fault’s full length and exact location. This gives them a chance to better measure earthquake danger.

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Bacon Flavored Seaweed Found by Scientists

Scientists from the Oregon State University (OSU) declare discovering a new kind of seaweed. They claim it could match the health benefits provided by kale. Furthermore, this seaweed bears the exact flavor of bacon.

The mineral and protein packed red marine algae “dulse”, very closely resembles the average red lettuce, a TIME report shows.

Harvesters can gather the seaweed in the wild down the length of the Pacific and Atlantic seaboard. When dried, the patented algae sells as a cooking or nutritional ingredient.

Chuck Toombs, team member and OSU faculty said, “Dulse is a superfood, with twice the nutritional value of kale.” He added, “And OSU had developed this variety that can be farmed, with the potential for a new industry for Oregon.”

Originally, the team planned to grow the new strain of Dulse as a feed for Abalone. They immediately altered their focus when they discovered the potential of the seaweed as addition to the human food market.

Best when fried

Chris Langdon, Chief Researcher for the team remarked, “There hasn’t been a lot of interest in using it in a fresh form. But this stuff is pretty amazing,”

“When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavor,” he said further.

Langdon’s team already received a large grant from the Oregon Department of Agriculture (ODA). The ODA made a commitment to support the initiative of developing Dulse as a special crop. The team presently works in tandem with the Portland Food Innovation Center along with a number of chefs. They aim to learn more methods on how to integrate Dulse in everyday cooking.

At this time, the U.S. lacks an authorized commercial venture concerning human consumption of Dulse. However, the team is confident in the sales potential of their product in foreseeable future.

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